Provencal Beef Stew

This excellent beef stew from Provence benefits from slow cooking, in an earthenware pot with a good tight-fitting lid.

Ingredients

2kg good stewing beef, cut into chunks
250g smoked streaky bacon, finely diced
Oil
2 cloves garlic, chopped
2 tablespoons Cognac
3 tablespoons flour
1 glass good red wine
2 tablespoons wine vinegar

For the Marinade

4 glasses good red wine
2 tablespoons vinegar
tablespoons garlic, finely chopped
1 sprig thyme
3 cloves
1 bayleaf
1 small handful parsley, chopped
Sea salt and black pepper
1 large onion, chopped

Instructions

Combine the meat with all the marinade ingredients and leave overnight. Fry the bacon in some of the oil with the garlic. Drain the meat, reserving the marinade, add to the bacon and brown all over. Pour over the warmed Cognac and flame. Sprinkle on the flour and stir well. Pour on the marinade, wine, and vinegar. Stir well and cover. Simmer gently for 3 hours, adding water if necessary. The sauce should be rich and thick, and spicy; the meat very tender. Often this dish is served with plain boiled noodles sprinkled with grated cheese and black pepper. (From Provence.)

Daube a la Provencale